April 30, 2011

Mango Pineapple Jam

Directions:
Add the sugar, mango, rum and pineapple to a large pot. Prep jars/lids for canning. Bring the mixture to a boil, stirring occasionally. Add the lemon juice. Boil for 15 minutes or until thickened. Carefully mash, using a potato masher, any remaining large chunks. Add the pectin (both packets!). Continue cooking at a low (rolling) boil for 5 minutes or until thick and jammy. Fill the jars. Wipe off the lip and sea Process in the hot water bath for 10 minutes.

My thoughts:

The other day Matt was sick so I drafted him into helping me prep from late season citrus to turn into jam. After we did that, I realized I had a bunch of mango and a pineapple that needed eating, so I went ahead and turned them into jam too. I am glad I did. It is so fresh and tropical tasting without being too sweet. Just juicy and perfect.

This was just what I was looking for. Thank you so much for posting it!! I did use all the juice & the zest from 1 fresh lemon -- but otherwise followed the recipe -- and it turned out perfectly! (This tastes sooooo much better than the Mango/Lime jam I tried previously)

I actually made this jam last month . . Fantastic! I gave a few jars away as gifts and got tons of compliments. I will definitely be making this one again! Maybe next time with a bit of coconut flavoring or perhaps rum - very tropical.

I guess you could half it but that would still be more than making a single 8 oz jar. Honestly, I would not recommend making only 8 oz. It will be difficult to keep it from burning etc and you would have little "wiggle room" since canning yields are not exact especially if you have never canned before. Perhaps you could get a book about small batch canning out of the library?